Latin Twist: Pavo Panuchos! (Turkey-Topped Colombian Corn Cakes)

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Pavo PanuchosYes, mis amigos, today, the day after Thanksgiving, is typically the day when we’re pretty turkeyed-out. But if you’re like me, and you love leftovers, this might be just the one for you

Pavo Panuchos, or  turkey-topped Colombian corn cakes, offer a Latin twist to your typical leftover turkey fare. Simple yet bold in flavor and color, Pavo Panuchos are great for brunch, cocktail snacks and beyond. And, if you have a non-turkey-eating crowd around, simple skip that component and you’ve still got a great treat. ¡Buen provecho! Enjoy!

Latin Twist: Pavo Panuchos! (Turkey-Topped Colombian Corn Cakes)

Yield: 12 servings

The corn cakes--as well as the other components--of your Pavo Panuchos can be varied to adjust to accommodate different preferences!

Ingredients

  • For panuchos:
  • 2 tablespoons vegetable oil
  • 2 red onions, thinly sliced into rounds
  • 2 oranges
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dark brown sugar
  • 2 cups cooked turkey, shredded (into bite-size pieces)
  • 1 teaspoon achiote (ground annatto seeds; available at Latin American markets)
  • 1 dozen arepas (see below) 1/2 cup refried black beans
  • 1 tablespoon chopped fresh cilantro
  • For arepas:
  • 1 1/2 cups instant precooked white (or yellow) cornmeal
  • 2 cups hot water, turkey or chicken broth
  • 1/2 cup grated mozzarella
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Butter for frying

Instructions

  1. Prepare the arepas
  2. Pour cornmeal into a large bowl and gradually pour in the hot water or chicken broth. Mix well using a fork or wooden spoon.
  3. Add the mozzarella, sugar, and salt. Mix, using your hands, until there are no lumps. Cover and let sit for 5 minutes, or refrigerate for up to one day.
  4. Scoop up a heaping teaspoon of dough and form a small pancake (about 1.5 inches wide) in the palm of your hand. Repeat with the remaining dough, and set aside on a platter.
  5. Lightly butter a griddle or heavy skillet.
  6. Cook the arepas about 3 to 4 minutes on each side, or until golden. (You may need to wipe out the frying pan with a paper towel after a few batches so that the butter doesn't blacken.)
  7. Prepare the paunches:
  8. Pour the vegetable oil into a frying pan over medium heat. Saute the onion, stirring constantly, for about 5 minutes, or until it starts to soften.
  9. Cut 1 orange in half and squeeze the juice over the onion.
  10. Add the vinegar and brown sugar.
  11. Let simmer until the liquid evaporates.
  12. Set aside.
  13. In a medium-size bowl, combine the shredded chicken breast, achiote and juice from the remaining orange and mix well.
  14. Assemble:
  15. Arrange the arepas on a serving platter.
  16. Using a teaspoon, spread a spoonful of refried beans on each arepa.
  17. Then add a small amount of shredded turkey.
  18. Top with the onion, and a sprinkle of cilantro.
http://food.lohudblogs.com/2014/11/28/latin-twist-pavo-panuchos-turkey-topped-colombian-corn-cakes/

Pavo Panuchos

Serves 12

For panuchos:
2 tablespoons vegetable oil
2 red onions, thinly sliced into rounds
2 oranges
1 teaspoon apple cider vinegar
1 teaspoon dark brown sugar
2 cups cooked turkey, shredded (into bite-size pieces)
1 teaspoon achiote (ground annatto seeds; available at Latin American markets)
1 dozen arepas (see below) 1/2 cup refried black beans
1 tablespoon chopped fresh cilantro
For arepas:
1 1/2 cups instant precooked white (or yellow) cornmeal
2 cups hot water, turkey or chicken broth
1/2 cup grated mozzarella
1/4 cup sugar
1/2 teaspoon salt (or to taste)
Butter for frying

Instructions:

Prepare the arepas
1. Pour cornmeal into a large bowl and gradually pour in the hot water or chicken broth. Mix well using a fork or wooden spoon.
2. Add the mozzarella, sugar, and salt. Mix, using your hands, until there are no lumps. Cover and let sit for 5 minutes, or refrigerate for up to one day.
3. Scoop up a heaping teaspoon of dough and form a small pancake (about 1.5 inches wide) in the palm of your hand. Repeat with the remaining dough, and set aside on a platter.
4. Lightly butter a griddle or heavy skillet. Cook the arepas about 3 to 4 minutes on each side, or until golden. (You may need to wipe out the frying pan with a paper towel after a few batches so that the butter doesn’t blacken.)
Prepare the panuchos
1. Pour the vegetable oil into a frying pan over medium heat. Saute the onion, stirring constantly, for about 5 minutes, or until it starts to soften.
2. Cut 1 orange in half and squeeze the juice over the onion. Add the vinegar and brown sugar. Let simmer until the liquid evaporates. Set aside.
3. In a medium-size bowl, combine the shredded chicken breast, achiote and juice from the remaining orange and mix well.
Assemble
1. Arrange the arepas on a serving platter.
2. Using a teaspoon, spread a spoonful of refried beans on each arepa. Then add a small amount of shredded turkey. Top with the onion, and a sprinkle of cilantro.

 

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries–but also introduced me to teaching English as a second language, which I’ve done—mostly in the US– for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I’m chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I’m teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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